Cornish Hens Flambe' Recipe
Ingredients
| Bulk sausage | 1⁄4 Pound | |
| Onion | 1 Medium, finely chopped | |
| Mushrooms | 3 Large, thinly sliced | |
| Cooked wild rice | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Poultry seasoning | To Taste | |
| Brandy | 1 Tablespoon | |
| Bread crumbs | 1⁄4 Cup (4 tbs) | |
| Rock cornish hens | 6 Pound | |
| Butter | 1⁄2 Cup (8 tbs), melted | |
| Paprika | To Taste | |
| Burgundy | 1⁄4 Cup (4 tbs) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Black bing cherries | 1 Can (10 oz) (No. 2) | |
| Cornish hen | 1 |
Nutrition Facts
Serving size
Calories 3869 Calories from Fat 2324
% Daily Value*
Total Fat 259 g398.8%
Saturated Fat 89.1 g445.5%
Trans Fat 0 g
Cholesterol 1696.2 mg565.4%
Sodium 1426.6 mg59.4%
Total Carbohydrates 90 g30.1%
Dietary Fiber 8.7 g34.9%
Sugars 50.5 g
Protein 271 g542.6%
Vitamin A 67.7% Vitamin C 42.1%
Calcium 23.6% Iron 89.6%
*Based on a 2000 Calorie diet
Directions
1)In a large skillet, cook sausage and crumble it up with fork. Drain excess fat.
2)Pour 1/4 cup water, onion and mushrooms and simmer until onion is tender.
3)Fold in rice, salt, pepper and poultry seasoning.
4)Add 1 tablespoon brandy and bread crumbs mix nicely.
5)Fill the mixture into the hen and coat it with melted butter.
6)Season with salt, pepper and paprika.
7)Take a baking pan and put the hen.
8)Bake at 300 degrees for 1 hour and 30 minutes.
9)Take a chafing dish and put the hen into it.
10)In a saucepan, add 1 cup water, Burgundy, sugar and 1/4 tea- spoon salt and bring to boil.
11)Add cornstarch and cook until sauce thickens a bit. Keep stirring.
12)Add cherries and mix.
13)Pour cherry sauce over hen in chafing dish.
14)Add 1/2 ounce warm brandy on the sauce and then ignite.
SERVING
15)Serve the Cornish hens flambé immediately.
Comments
Chefmichael says :
Chef
